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Roasted Butternut Squash Quinoa with Pumpkin Seeds
Roasted Butternut Squash Quinoa with Pumpkin Seeds
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Prep Time:
5 minutes
Cook Time:
29 minutes
Total Time:
34 minutes
Butternut squash, quinoa, and pumpkin seed medley - a delicious and nutritious autumn side dish.
Ingredients:
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon light brown sugar
  • 1.5 cups 1-inch cubes peeled, seeded butternut squash
  • 1 tablespoon olive oil
  • 1.5 cups quinoa, rinsed and drained
  • 3 cups Swanson® Chicken Broth
  • 0.5 cup raw pumpkin seeds
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly oil a 9x13-inch baking dish.
  • Combine the velvety melted butter with fragrant thyme, savory sage, and a touch of sweetness from the sugar in a small bowl.
  • Spread the cubed butternut squash in the baking dish. Drizzle with seasoned butter and roast in the preheated oven until tender, approximately 20 minutes.
  • 1. Heat oil in a skillet over medium heat. Toast quinoa until golden brown for about 5 minutes. Pour in Swanson® Chicken Broth and bring to a boil. Cover and simmer on low for 10 minutes undisturbed. Let sit covered until broth is absorbed, approximately 3 minutes.
  • Incorporate the quinoa and pumpkin seeds into the roasted squash.

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